Skillet Parmesan Chicken

"This is real comfort food. A family favorite. If you can, buy the fresh mozzarella. You won't believe the difference and it's worth it. The texture isn't rubbery like the typical mozzarella. I got it from watching an Emeril show on the Food Network."
photo by esteban photo by esteban
photo by esteban
photo by esteban photo by esteban
photo by lazyme photo by lazyme
photo by Nif_H photo by Nif_H
photo by Chef PotPie photo by Chef PotPie
Ready In:




  • Pound the chicken breasts between two slices of plastic wrap until about 1/4" thick.
  • Season with salt and pepper.
  • Dredge chicken in flour and shake off excess.
  • Dip in egg/milk mixture, then in breadcrumb/Parmesan mixture.
  • Heat the butter and olive oil in a large deep skillet.
  • Brown the chicken breasts over medium heat until golden on each side (about 2-3 min per side).
  • Remove to a plate and keep warm.
  • Add the marinara sauce to the skillet.
  • Heat to boiling and simmer 10 minutes.
  • Add the chicken breasts to the sauce and sprinkle Parmesan over them.
  • Place a slice of mozzarella on each piece of chicken.
  • Cover and simmer about 8- 10 minutes or until the cheese has melted and the chicken is tender.
  • Serve with your favorite pasta- we like linguine.

Questions & Replies

default avatar
  1. Joan B.
    How do I print this on Google without going through Facebook


  1. RecipeNut
    This recipe is delicious!! And so easy! I used my favorite jar sauce Ragu Three Cheese Pasta sauce. Thank you for this recipe PanNan ; )
  2. Laylagirl
    This was a very easy and such a yummy dinner for us. I did find some fresh mozzarella and it melted very creamy. I served this with salad, bread and a bottle of Merlot. Thanks to PanNan.
  3. Sageca
    This is one of my favourite easy meals.I make it with my homemade tomato sauce.I will try the fresh mozzarellla next time(not easy to find around here).
  4. HEP MEP
    Very tasty and easier than the "old way" of making Chicken Parmesan. I used fresh mozzarella and bought some freshly grated Parmesan (not the canned stuff!) just for this. My daughter went ga-ga over it, and so did I. Very, very good. I used fresh linguine and we had Italian Asiago crusted bread along side - with butter, of course. Thanks for the great Monday night meal.
  5. HokiesMom
    Perfection, no tweaks needed. Great flavors. Served with a side salad and some spaghetti noodles with some of the sauce as my family loves their pasta too. Made during World Tour 2019. This method will be used often at our house.


  1. jpneubs
    Excellent entree. Good enough for company. I used canned parmesan cheese and bagged, shredded mozzarella. I made a few changes to lower the fat: egg white and water instead of egg and milk, and browned the chicken in only olive oil. Before letting the sauce thicken, I wiped up the extra oil with a paper towel. I only put mozzarella cheese on at the end, and I used less. I will definitely make this again.
  2. Cookin in NJ
    This was one of the best chicken parm recipes ever! So easy to make, especially without the hassle (and cleaning) of an extra oven dish. I sliced the breast in half instead of pounding it thin. The chicken came out so juicy and tender. I didn't have any milk on hand so I used a little water in the egg mixture and it was just fine. I also used part skim shredded mozzerella cheese instead of the fresh and didn't add the extra sprinkling of parmesan cheese, but was still great and cheesy! I served it with a side of thin spaghetti tossed in the the simmered sauce. This is the only Chicken Parm recipe I will ever make again! Thanks PanNan!!



Find More Recipes